- 5 lbs. lean pork or beef, cooked and shredded
- 6 to 7 lbs. fresh masa
- 1 1/2 lbs lard
- 1 tbs. salt
- Sauce
- 1 bundle of corn husks
Many variations of ingredients can be used in making tamales. You can use a combination of beef and pork, use chicken, mole sauce, green sauce.
In the filling you can also add vegetable sticks, and green olives. Common vegetables used are potatoes, carrots, and bell peppers. You cut them into thin strips and put them alongside the meat filling. If you make sweet tamales you can add raising.
(Preparing the meat)
Ingredients:
- 5 lbs. lean pork or beef
- water
- salt
- 4 pepper corns
- 2 bay leaves
- 2 garlic cloves
Cook meat in a large covered pot with enough water, salt to taste, whole pepper corns, 2 bay leaves, and garlic. Cook on medium-low heat until meat is fork tender. Cool meat and reserve broth. When meat has cooled, shred and mix in the red sauce.
Red sauce:
Ingredients:
- 6 California dry peppers, stems and seeds removed
- 2 garlic cloves
- salt
- 4 whole black pepper corns
- 2 bay leaves
In a pot add, dry peppers, bay leaves, salt, garlic cloves, pepper corns, and fill the pot with water. Cook on high for 15 minutes and then remove from heat cover and let them rest for 15 more minutes. In a blender add all the ingredients, except bay leaves, 4 cups of water and blend well until smooth. Strain the sauce through a sieve pushing it through with a spoon to make sure all the sauce gets out. Pour the sauce in a pot and add the reserved broth simmer for about 15 minutes and add salt to taste. You want to make enough red sauce to cover the meat and pour on the masa mix.
Corn Husk:
To prepare the corn husks, soak them in a sink or large pot filled with warm water for about 40 minutes or until soft. Gently separate without tearing.
Masa:
Mix the masa, lard , salt, 1 tsp of baking powder and enough sauce-broth to make a smooth paste. The best way to mix masa is with your hands. To test out your masa, drop a small amount (1 tsp) in a cup of water, if it floats it's ready. Spread masa (1/8 to 1/4 inch thick layer, or to preference) on the corn husk, add a small amount of meat and roll up. Fold up ends of the husk and place on a rack in a steaming pot (tamalera pot). Add about 2 inches of water, cover with a tight fitting lid and steam about 1 1/2 hours. A cloth can be used under the lid to make a tighter fit.
Serving suggestion:
Serve warm, with a side of beans and your favorite rice, or eat the tamal just by itself.